Eid is special to me..As a true blue mallu muslim, I try to follow the old time traditions as much as possible. I have lovely memories of the festival during my childhood..Eid, Onam, Vishu, Bakrid, Christmas, too...My Umma has always followed a set special routine at my home..she never deviates from it, so that as a child, I always knew what would be the menu for breakfast , lunch, dinner that day...I also knew the exact order of events that would happen on that day, where we would go, what we would do, when we would do every single thing just like the years before.
Likewise, when I got married and came to my husband's home, I found that my mother -in - law also had her own set of traditions with which my husband was totally familiar.By the time I set up my own home about two years ago, I was confused..which set of traditions should I follow that my kids relate to?
I was loath to give up my mother's traditions, at the same time, I didn't want to deprive N of all his familiar Eid routines...
So what I did was mix them up, and now, after two Eids, we have our very own traditions , and my children Insha Allah(god willing) will grow up to that familiar rhythm all their lives.

My mother used to make this sweet dish every Eid for breakfast along with Idiyappams( string hoppers) and Liver roast. What I did was to discard the latter two items, keeping only the sweet, and making Pathiri and Mutton Kurma as my mother -in-law makes for Eid ..What a great mish mash of our two separate traditions..no?

Ethappazha Kurry

Ripe bananas 2 (diced)
Coconut milk 2 cups
Sugar 6-8 tbsp
Rice powder 2 tbsp
Cardamoms crushed 6
Water 2 cups
Salt a pinch
Cashewnuts 5-6
Kismis 5-6
Ghee 2 tbsp


1. Chop Bananas and put into a saucepan along with water, cardamom, and sugar.

2. Boil till the bananas are tender and the water has become half in quantity( 10 minutes max.)

3. Mix ricepowder into coconut milk.

4. Add coconut milk, and a pinch of salt.

5. Heat again, but don't boil. Remove from heat.

6. Heat ghee in another pan, add cashenuts and kismis.

7. Saute till golden in colour and then pour onto the banana curry.

8. Serve hot or cold...tastes delicious either way!!

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